Description
This vibrant Southwest Chicken Salad is a quick and easy dish packed with bold flavors from cumin, smoked paprika, and a hint of hot sauce. Perfect for a light lunch or snack, it combines shredded chicken, black beans, corn, and fresh veggies, all tossed in a creamy lime-infused dressing. Enjoy it chilled for the best flavor, served with tortilla chips, crostini, or in lettuce wraps.
Ingredients
Salad Ingredients
- 2 cans chicken, drained and flaked or 2 cups shredded rotisserie chicken
- 1/2 cup corn, canned or thawed from frozen
- 1/2 cup canned black beans, rinsed and drained
- 1/3 cup red bell pepper, finely diced
- 1/4 cup red onion or green onions, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small avocado, diced (add just before serving)
Dressing & Seasoning
- Juice of 1 lime
- 1/2 cup mayonnaise or Greek yogurt
- 1 teaspoon hot sauce or chipotle sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix the shredded chicken, corn, black beans, red bell pepper, cumin, smoked paprika, salt, pepper, diced avocado, lime juice, mayonnaise or Greek yogurt, chopped cilantro, and hot sauce. Stir well until all ingredients are evenly coated and combined.
- Chill (Optional): For best flavor, refrigerate the salad for about 15 minutes to allow the flavors to meld together, though this step is optional.
- Serve: Enjoy your Southwest Chicken Salad as is or serve it with tortilla chips, on crostini, or inside lettuce cups or wraps for a light meal or snack.
Notes
- You can substitute mayonnaise with Greek yogurt for a healthier option.
- Add avocado just before serving to prevent browning.
- Adjust hot sauce quantity based on your preferred spice level.
- This salad can be stored refrigerated in an airtight container for up to 2 days.
- Great for meal prep and quick lunches.
